Pinto Bean & Sweet Potato Fritters with Greek Vinaigrette

Peel and cube the sweet potato into 1-inch pieces. Bring a pot of salted water to boil; cook sweet potato cubes 12-15 minutes until fork-tender. Drain thoroughly and let cool 5 minutes.

While sweet potato cooks, drain and rinse the pinto beans. Pat dry with a clean kitchen towel to remove excess moisture.

Finely dice the yellow onion. Mince the 3 cloves of garlic for the fritters plus 1 additional clove for the vinaigrette.

In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Set aside.

In a large bowl, mash the pinto beans with a potato masher until mostly smooth with some texture remaining (about 80% mashed).

Add the cooked sweet potato to the beans and mash together until combined.

Fold in the diced onion, minced garlic, chopped parsley, egg, flour, 1 tsp salt, and 1/2 tsp black pepper. Mix until a cohesive dough forms.

Heat 1.5 tbsp olive oil in a large non-stick skillet over medium heat until oil shimmers, about 2 minutes.

Scoop heaping tablespoons of the mixture and form into 8-10 patties, pressing firmly. Place in the hot pan, spacing 1 inch apart.

Cook fritters 4-5 minutes per side, until deep golden brown and crispy at the edges. Adjust heat if browning too quickly.

Flip once when the underside is set and deeply golden. Cook opposite side another 4-5 minutes until equally browned. Transfer to a paper towel-lined plate.

Arrange fritters on a serving platter or divide among meal prep containers. Drizzle Greek vinaigrette over the top, or serve on the side for dipping.